I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensive. So, what is the difference between granulated cane sugar and this (unspecified) granulated sugar, and why would I want to choose one over the other?
As I understand it, cane sugar is extracted exclusively from sugar cane, while the other kind (the one that is not labeled as cane) can be a mixture of sucrose from several sources. Is this difference enough to make one a better candidate when cooking? baking? sweetening tea/coffee?